Apricot Salsa


  • 1 pound firm-ripe apricots, pitted and chopped
  • 1 red bell pepper (about 7 oz.), stemmed, seeded, and chopped
  • 2 fresh jalapeño chilies, stemmed, seeded, and chopped
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • Salt


Notes: If Making Ahead, Cover And Chill Up To 4 Hours. Serve Salsa Cold, Or Heat In The Microwave Oven Until Steaming. It Goes Well With Meat And Poultry.

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